Ginger Cake with Caramel Icing

We are having people over to dinner tonight. I have a lovely Roast Beef roasting in the oven now and it will be accompanied with all the tasty trimmings that you usually have with Roast Beef . . . things like Yorkshire Puds, and roasted potatoes . . . sprouts and carrots . . . gravy and horseradish sauce. I can hardly wait! For dessert I have made a lemon tart. Sweet and lemony and, well . . . tart!! My Todd doesn't like lemon though. (I know what is he like!!!) And then I thought to myself, perhaps he's not alone . . . and so I whipped up this tasty little ginger cake for any of those that are not digging my lemon inspiration, as insane as that may sound!!! Only one problem . . . this cake is SOOO good that I'll now be tempted on two fronts instead of one . . . My cake pan was not quite large enough so I put the extra batter into my yorkshire batter tins and baked the extra as little flat cupcakes. mmmm . . . these are some delicious. Nice and moist and gingery . . . and that buttery caramel icing . . . to die for. But don't take my word for it. Make it and see for yourself! *Ginger Cake with Caramel Icing* Serves 10 Printable Recipe A deliciously divine cake filled with the spicy flavours of ginger, cinnamon and nutmeg and covered in a luciously buttery caramel icing. We didn't have any today, but vanilla ice cream is a given with this! 165g (3/4 cup) firmly packed soft light brown sugar 110g (3/4 cup) plain flour 75g (1/2 cup) self raising flour 1/2 tsp baking soda 2 tsp ground powdered ginger 1 tsp ground cinnamon 1/2 tsp freshly ground nutmeg 125g (3/4 cup) butter, softened 2 large eggs 160ml (2/3 cup) buttermilk For the caramel Icing: 60g butter (a generous 1/4 cup) 110g (1/2 cup) firmly packed soft light brown sugar 2 TBS milk 120g (3/4 cup) sifted icing sugar Pre-heat the oven to 180*C/350*F. Butter and lightly flour a deep 10 inch ring pan. Set aside. Place all the cake ingredients in a large bowl. Beat with an electric mixer on low speed until combined. Increase the speed to medium and beat for 2 minutes until the mixture is smooth and pale. Spoon into the prepared pan and bake for about 35 minutes, until well risen and the top springs back when lightly touched, or a toothpick inserted into the centre comes out clean. Allow to cool in the pan for 10 minutes before dumping out onto a wire rack to finish cooling. Stir the butter, brown sugar and milk together in a small saucepan over heat until the sugar is totally dissolved. Bring to the boil, then reduce the heat and simmer for 2 minutes. Remove from the heat and whisk in the icing sugar until smooth. Pour over the cooled cake. Enjoy!!! PS - I'll post the Lemon Tart tomorrow!